This Dan Dan-Style Udon recipe is inspired by (as the name suggests) Chinese Sichuan Dan Dan Noodles! I put together the rich and spicy sauce I love from dan dan noodles with chewy Japanese sanuki udon to create an incredibly satisfying recipe. These Dan Dan-Style Udon Noodles are easy to make - just mix the sauce, stir-fry the tofu (which you can do in advance) to make the mince, prepare the udon, and put everything together!

DAN DAN NOODLES

Dan Dan Noodles are from Chinese Sichuan cuisine distinct for its rich, spicy, and numbing sauce - the numbing heat from Sichuan peppercorns.

It’s served with minced pork, and can also contain preserved vegetables, lots of green onions, and blanched left vegetables if you like. There’s a distinct flavor and nuttiness you get from the sesame paste and of course that heat from chili oil. There are also hints of sweetness and of course saltiness from the sugar and soy sauce mixed into the rich sauce.

COMPONENTS OF A DAN DAN NOODLE RECIPE

The sauce - with Asian sesame paste as its base, along with chilli oil, ground Sichuan pepper, soy sauce, and a few more. You’ll get the distinct spicy and nutty flavors.
Wheat noodles - in this version, I use udon! You're of course free to use other wheat noodles of your choice (but of course the dish will not longer be dan dan udon, but another noodle instead!)
Toppings - minced meat (tofu for this vegan version), chopped peanuts, vegetables of your choice

ASIAN SESAME PASTE VS. TAHINI

Tahini is made from raw sesame seeds while Chinese sesame paste is made from toasted sesame seeds. I highly recommend using Chinese or Asian sesame paste since tahini has a different and slightly bitter aftertaste that can alter the flavor of the sauce. I would recommend using plain peanut butter as a substitute if you can’t find Asian sesame paste.

Asian sesame paste in a jar — A bottle of Chinese/Asian sesame paste

INGREDIENTS YOU'LL NEED FOR THIS DAN DAN UDON RECIPE

FOR THE TOFU "MINCE"

9 oz extra firm tofu
1 tbsp neutral oil
1 tbsp Shaoxing wine
1/2 tbsp soy sauce adjust to taste
1.5 tsp dark soy sauce
1 tbsp hoisin sauce
1-2 tsp sugar adjust to taste

SAUCE

2 tbsp soy sauce adjust to taste
2 tbsp Asian sesame paste or plain peanut butter
2 tbsp warm water
2 tsp sugar
1/4 tsp sichuan pepper ground
2 tbsp chili oil
2 cloves garlic minced
1 tbsp sesame oil

NOODLES

2 servings frozen Sanuki udon or wheat noodles of choice (250g per serving of frozen udon)

frozen sanuki udon — I love keeping a pack of frozen udon to boil or microwave and use for recipes.

TOPPINGS/ TO FINISH

Noodle water or hot water to loosen the noodles
Green onions
Chopped roasted peanuts
Chili oil

Minced tofu, dan dan sesame sauce, and ground peanuts

COOKING THE TOFU (AIR-FRYING OR PAN-FRYING)

PAN-FRYING THE TOFU:
Heat a medium non-stick pan or skillet over medium heat. Add the oil. Once hot, add the crumbled/shredded tofu.
Spread the tofu and leave untouched for 4-5 minutes until it starts to turn golden brown. Flip or mix the tofu to cook the remaining sides.
As the tofu cooks, excess water will start to evaporate and the tofu will begin to resemble minced ‘meat’.

AIR-FRYING THE TOFU: I prefer this for a more hands-off approach. Place the crumbed/shredded tofu on the lined air fryer basket (I use parchment paper).
Leave to air-fry for 12-15 minutes at 350F or until the tofu is golden brown and lightly crisp around the edges. Flip halfway through cooking. Don’t over cook since these can become really tough.

shredding extra firm tofu using cheese grater

TOFU ‘MINCE’

In the pan, add the shredded/minced tofu. Over medium high heat, add the Shaoxing wine.
Lower the heat then season with soy sauce, dark soy sauce, hoisin sauce, and sugar. Mix well to coat the tofu.
Leave the tofu to cook for 3-4 minutes to allow the sugars to cook and caramelize the tofu. Lower the heat as needed to prevent the sugars from burning.
Once cooked and seasoning to your liking, turn off the heat and set the tofu aside.

SAUCE

Mix the sauce in a large bowl and adjust the seasonings depending on your preferred taste.

NOODLES - BOIL OR MICROWAVE

For the noodles, you can opt to boil or microwave the udon.
If boiling, heat a large pot of water and add the noodles in when the water starts to boil. Cook according to package instructions or until the udon has separated and is still very chewy. Set aside some noodle water.
If microwaving, place the noodles in a microwave safe bowl. Cover the noodles and microwave for 2-3 minutes or until the noodles are soft and can easily be separated.

frozen udon — Each udon 'brick' is great for a hearty serving.

Each udon 'brick' is great for a hearty serving.

Run the noodles through hot running water to remove any excess starch.

MIX THE SAUCE AND NOODLES

While the noodles are still warm, immediately place the noodles in the bowl of sauce or you can also pour the sauce over the noodles. Mix well. Add some noodle water or hot water, if needed, to loosen the noodles.

ENJOY YOUR DAN DAN UDON!

Top with the tofu ‘mince’, green onions, chopped peanuts, and more chili oil, if desired. Mix and enjoy!

Looking for more Vegan Asian recipes?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

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